So, I was pretty happy with how the freezer breakfast tacos turned out last week, so decided to try my luck with freezer breakfast sandwiches! This was a quick recipe to throw together, that maybe took 15 minutes from start to finish, use one pan and one skillet, and now my breakfasts are ready for this week. Just grab and go! Oh yeah - did I mention that each sandwich is only 145 calories? Score!You will need:One package of Thomas brand multi-grain English Muffins18 tbsp of AllWhite liquid egg-whites, or use the egg whites from six egg6 slices of canadian bacon

We had about a cup worth of blueberries that we hadn't yet eaten this week, so when I saw this recipe on Pinterest, I knew that I wanted to try it. Y'all!! When I say this breakfast cake is amazing, it is A-MAZING! Something so easy to throw together, and so good that it's almost a crime to call it breakfast! Found the recipe here.

Start by preheating your oven to 375 degrees. Line an 8 inch square pan with foil and then spray the foil with baking spray. In a medium mixer bowl, cream the butter and sugars together; then add the egg and almond extract. In a separate bowl stir together the flour, baking soda, cinnamon, baking powder, and salt. Add the dry ingredients mixture to the butter/sugar mixture and mix well. Then stir in the oats. Spread the dough into the prepared pan, reserving approximately 1 cup. Top the dough in the pan with the blueberries (or any fruit you like). Drop the reserved the batter over the blueberries in small pieces, scattering randomly. Bake for 20-25 minutes or until set and golden brown. Cool slightly before removing from pan and cutting.I cannot wait to try this with fresh strawberries - my favorite! My mouth is watering just thinking about it! Enjoy this recipe y'all!

English muffins with fresh fruit or a bowl of oatmeal are some of my favorite go-to breakfasts, but sometimes I just crave something more. That's where these handy-dandy freezer breakfast tacos come into play! I can grab one on the way to work, pop it in the microwave and I have a homemade breakfast that didn't take forever - score!These babies are low fat, low calorie (only 295 ea!), high protein and so scrumptious! I especially wanted it to be heart healthy so I opted to use egg whites only instead of regular eggs.

To get started, you will need:2 c egg whites1/2 c finely diced onion1/2 bag frozen potatoes (I like the one with peppers and onions included)1/4 c shredded cheddar cheese1/4 c shredded Monterrey Jack cheese8 tbsp salsa2 tbsp lite sour cream1 package low fat tortillas (8-10)Olive oilSaltPepperThe first thing I did was preheat the oven to 350. In a medium bowl I added the potatoes, just a tsp or so of olive oil, salt and pepper and mixed well. Line a cookie sheet with aluminum foil and then spray with cooking spray. Spread the potatoes evenly over the pan in a thin layer. You will want to roast the potatoes for about 15-20 minutes, or until desired crispness.Next, I sautéed the onions in a small skillet with just a dash of olive oil. Cook until tender, then set to the side.Then, in a large measuring cup (love my lg Pyrex for this!) I added the egg whites and mixed in the sour cream, and additional salt and pepper. Mix well. In a large non-stick skillet, I added a splash of olive oil and the egg whites mixture, cook over low-medium heat. As the eggs start to cook, scrape the bottom of the pan with a spatula. Same method you would use for scrambled eggs.Once the eggs are cooked, I put them in a large bowl, then added the potatoes and sautéed onions. Mix well.

Eggs, then add potatoes and onions

Once you have the eggs well mixed, start setting up your assembly line. This is also the time when I warmed the tortillas to make them more pliable. Simply grab a couple of paper towels, dampen them and wrap around the tortillas. Heat in the microwave about 45 seconds.

The assembly line!

For the assembly line, I had the tortillas, egg/potato mixture, cheese and salsa all lined up. On a warmed tortilla, I added two large spoonfuls of the egg mixture to the middle of the tortilla, then topped with cheese and then salsa. Roll up the tacos burrito-style making sure to tuck the ends also to make sure all the good filling doesn't fall out! Check out my pics for ideas. I did that for all of the tortillas, then wrapped each taco in a towel, then in foil.

Such an easy, delicious breakfast recipe perfect for this cold winter morning! In fact, our kiddos went back for two and three helpings! I used:5 strips of bacon, cooked and diced1/2 onion, diced1/2 bag of frozen country style {diced} potatoes4 egg whites and 2 eggs, scrambled1/2 c each shredded cheddar and Monterrey Jack cheeseSalt and pepper to taste

We always have a family breakfast each Sunday morning to start the upcoming week off right. Didn't have ingredients for pancakes, didn't have any cinnamon rolls... So I improvised! What I did have was crescent rolls, some butter, cinnamon and sugar so I made my own crescent cinnamon rolls. The kids said they were even better than regular cinnamon rolls!I used:1 tube of refrigerated crescent rolls (I have switched to using Immaculate brand instead of Pillsbury because they use non-GMO, natural ingredients... Plus I think they just taste better!)4 tbsp butter, softened1/4 c granulated sugar2 1/2 tsp cinnamonMix the butter, cinnamon and sugar well. Separate out the crescent rolls and then spread the filling onto each crescent and roll up.

So, as I've mentioned before I'm a pinaholic and I've seen several different ideas for breakfast donut holes. Below is a super easy, sweet breakfast treat!

First, I used one can of refrigerated biscuits, and cut each biscuit into fourths. Also, I turned the fryer on to start warming the oil. Mix together a little cinnamon and sugar because I rolled the cooked donut holes in as the finishing topper, instead of a sugary glaze.Cool each donut hole until golden brown, drain the excess oil and then toss in the cinnamon sugar mixture.This was so easy and so good! I can also see some homemade sopapillas coming soon based on this recipe!Enjoy!